2784 Tasting Notes

90

I am revisiting this tea today, it’s probably been about 3 years since I had it the last time. I don’t have much of the cake left!

Technically this is a puerh but made from white tea leaves. It tastes a lot like your standard white tea with some light fruit and nutty, almond type flavors. There is a maltiness about the tea too. It has some “hay” type flavors similar too… all in all I will be sad when this is gone. White puerhs are a nice departure from sheng and very mild too. Nice for a quiet time.

Preparation
Boiling 0 min, 15 sec
Jiāng Luo

Rishi is a solid company Im upset I didn’t get into puer until recently as most of their unique teas are no longer available I really wish I buy their yellow tea most of all

TeaBrat

Is the yellow tea gone for good? I found one recently from Dragon Tea House that is really top notch.

Jiāng Luo

I havent seen it for a year or two now I actually just emailed them today asking about it and the maiden ripe which I really enjoyed and felt a little safer with rishi pedigree for quality, ripe can be pretty shady business I usually turn a blind eye but it wouldn’t surprise me if most conditions would be considered unsanitary/unsafe for consumption. I began drinking tea for health but since then like it so much I would gladly continue drinking the stuff I liked even if it was harmful as liquor or cigarettes.

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88

I’m drinking the afternoon tea now. Sample I got from Dragon Tea house. :)

I don’t know what a cassia twig is supposed to smell like, but from the descriptions I have seen on the ’net I guess it is something like cinnamon bark?

I steeped this up in the yixing and it is certainly enjoyable. This is the 2nd Haiwan shu I’ve had recently that has been really nice. It is definitely mellow and earthy with a slight creaminess in the flavor. If you let it steep a bit longer it has a definite coffee type of flavor. Overall I am digging this. A nice shu without much fermentation flavor in my opinion…

Preparation
Boiling 1 min, 0 sec

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77

Well, I was right about cold brewing this tea. It is interesting that way.

the cold brewing seems to have brought out more of the roasted flavor to the point where it’s reminding me of a hojicha. But it is also slightly buttery and floral. The bitterness is also a bit more present in the cold brew. I would say overall I prefer it hot with the short steeps because that brings out more of the delicate floral and light fruit notes.

Preparation
Iced 8 min or more

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60
drank Apple by Lupicia
2784 tasting notes

This is one of the tea samples that came in the Lupicia holiday gift sampler I got last year…

it has an apple-y scent but I just don’t find this one to be real tasty for some reason. the black tea base has a bit of bitterness to it that was somewhat improved by sugar. It’s a bit of an artificial apple flavor combined with bitterness, Though I am normally a Lupicia Fan it’s just not the thing for me somehow.

Preparation
Boiling 3 min, 0 sec

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77

When I first got this tea I was troubled by it, as it didn’t seem to have the notes that Dragon Tea House had described. This afternoon I decided to steep it in the gaiwan at around 190f.

I did a quick rinse and then put the hot water over the tea for the shortest time possible, about 10 seconds, before pouring it into the cup. It definitely has an orchid aroma; very floral. The flavor of the tea itself is nice. It is slightly woody and slightly almondy. I am getting the tropical fruit notes in the finish which are nice. The finish ends on a definite sweet note and reminds me of a light pineapple/mango. In that vein, it has a similar flavor to a few ff darjeelings I’ve had over the years.

I wouldn’t say I’m a dancong oolong expert by any means. But, I think I prefer the honey orchid dancong because of the sweeter flavor. This is a little lighter on the sweetness and is more delicate.

I got a bit more brave after steeps & 3 and 4 to steep it for 20 seconds. Now I am picking up a bit more of the roasted and honey-ish notes, though they are subtle.

After steep 6, the flavor is still going strong but I gave up on it. I wouldn’t say this tea is above average, but this is also my first snow orchid tea, so it’s difficult to know. I am going to try giving this the cold brew treatment as something tells me it would make a super yummy cold brew.

Preparation
190 °F / 87 °C 0 min, 30 sec
CrowKettle

I think every Dancong I’ve had has come from Verdant. That’s sobering. :/

TeaBrat

I had one of theirs I didn’t care for… I can’t remember which one.

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79

I am finally finishing off this sample today. This is a fairly nice cuppa in my opinion, especially for the price. It is still $14.90 for the entire cake on Puerhshop.com. Why does that make me suspicious?? I want to believe that a really expensive tea is better somehow. :-P

This has a nice woodsy flavor and seems citrusy/orange to me with some effervescent quality. The finish is definitely on the bitter side but not overwhelmingly so. This is quite a good bargain, I can’t find anything really bad to say about it, only it seems a bit stale which is probably my fault as I’ve stored it improperly in an old ziploc bag. I would like to try some more puerhs from Jingmai mountain. Anyone else have a favorite?

Preparation
200 °F / 93 °C 0 min, 30 sec

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66
drank Classic India Spice by Yogi Tea
2784 tasting notes

Tea of the evening here. I was out with my sweetie for a hike today and the exercise made me sooo sleepy I had to take a nap! I should go back to sleep soon but I thought a cup of herbal something would be nice.

This stuff is all spices and no real tea, as such it is fairly potent. I am getting lots of black pepper, cardamom and ginger. It’s like a chai tea without tea! When you add soymilk to it, it becomes a lot better. I’ll have to try this with some rooibos or tea someday. I find the spiciness to be a little too strong for me, but it is nice on occasion.

Preparation
Boiling 5 min, 0 sec

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87

I am really glad that Steepster seems to have the cupboard feature all sorted out, so I could easily sort on the teas I just added… yay!

So this is an interesting tea… normally Xiaguans are smoky and fairly potent. But I do know that Yiwu shengs tend to be more on the mild side, and so is the case with this one. I don’t detect any smoke at all in this. The flavor is very woody with apricot notes. After sipping, you are hit pretty hard with a lemony bitterness that gradually transforms into a sweeter, mellow more honey like flavor. This is a mildly energizing brew that gives a nice, glowing feeling….

I found that when I lowered the water temp. from about 200 F to 190 F, most of the bitterness is gone.

I tend to like smoky shengs myself, but this is a nice change of pace for when I want something on the lighter side. Will be interesting to see how this ages if I don’t drink it all before it ages. :)

Flavors: Apricot, Bitter, Honey, Wood

Preparation
190 °F / 87 °C 0 min, 30 sec

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82

I am enjoying this tea this afternoon. It came as one of my selections with the YS dark tea club selection.

Probably not one I would have ordered myself, but it’s interesting the lighter roast means the tea color brews up pretty light and it has that lovely, mineraly flavor. Some floral with a bit of a bittersweet note in the finish. I think I’ll need to try steeping this Western style instead of the gong fu method I did this afternoon. It is nice but I’m not getting a ton of flavor from it.

Preparation
185 °F / 85 °C 0 min, 45 sec 1 tsp 4 OZ / 118 ML

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87

I have noticed a trend with my tea drinking lately — I’m not drinking too many flavored teas. I should definitely consume the ones I have left but I haven’t been craving many. Sometimes they are nice as dessert teas but overall I might be done experimenting with them for a while.

It’s hard to go wrong with a decent unflavored tea from a reputable, quality source. But flavored teas seem to be a disappointment to me so much of the time. I think a good plan for me moving forward is to sip those down and just not be buying a lot more. Also will be helpful for paring down my tea collection. :)

So this is a tea i got with my YS dark club order and I am trying it this morning. True to the name it has a lot of lighter-colored golden tips. I tend to like these types of yunnan teas and this is no exception. It’s very smooth with notes of cocoa and malt. Cameron mentioned cucumber which seems appropriate to me, not so much with the flavor but in the exceptional clean and smooth mouth feel of it. This is probably the lightest yunnan black tea I have in my collection right now. Good as a breakfast tea but would also be good as an afternoon tea. I like it!

Preparation
205 °F / 96 °C 2 min, 30 sec

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Bio

My profile pic is of a pink dahlia at Golden Gate Park.

Hobbies include: tea, making art, animals, vegan things, buddhism, nature, creativity, books, writing, cooking, meditation, yoga.

I am a fan of many different teas but my favorites are blacks and oolongs, chai, also like darjeeling and pu-erh. I’n always learning and expanding my horizons!

Dislikes include: bergamot, jasmine, highly tannic or bitter teas, overly judgmental and bitter people. :)

Live in San Francisco, I’m a SINK (single income, no kids) and love the urban life, but traveling out to the middle of nowhere is always fun too.

I tend to not drink things I know I will hate so a lot of my tea ratings are on the higher side. Here’s my rating system, sorta

95-100 I love this tea and would like to keep it around

94-90 An excellent tea which I may or may not repurchase

89-80 Pretty good, above average

79-70 Acceptable

69-60 Mundane – Will probably drink it if I have it

59-50 Ick

49 and below Nasty

Location

San Frandisco

Website

http://sanfrantea.teatra.de

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